-
1
Drain the soaked chickpeas and put them in a pan with plenty of fresh water.
-
2
Bring to the boil, remove the scum, and simmer for 1 1/2 hours, until they are very soft.
-
3
Drain, reserving the cooking water.
-
4
Blend the chickpeas to a puree in the food processor.
-
5
Add the remaining ingredients, except the oil, and a little of the cooking waterjust enough to blend it to a soft, creamy paste.
-
6
Taste and adjust the seasoning.
-
7
Pour the hummus into a shallow dish and drizzle over the olive oil.
-
8
Sprinkle on plenty of finely chopped parsley; or make a star design with lines of paprika and ground cumin; or sprinkle with ground sumac (see page 7) and a little chopped flatleaf parsley; or garnish with a few whole boiled chickpeas, or with pine nuts lightly fried in butter.
-
9
For a hot version, pour the hummus into a shallow baking dish and bake for 15 to 20 minutes in an oven preheated to 400F.
-
10
Lightly fry 1/2 cup pine nuts in 4 tablespoons of butter or extra virgin olive oil and sprinkle them, with the melted butter or oil, over the dish.
-
11
Balila is a warm chickpea salad.
-
12
Boil the soaked and drained chickpeas in plenty of water for 1 1/2 hours.
-
13
Turn them out into a serving bowl with just a little of their reduced cooking water and crush them only slightly with a fork.
-
14
Stir in, to taste, plenty of extra virgin olive oil, a generous amount of crushed garlic, a pinch of chili pepper (optional), and some finely chopped mint.
